Avocado & Sun-Dried Tomato-Basil Hummuses (Pimp My Hummus Series)

So about a year ago, I embarked on a hummus journey. When I learned how to make it, I couldn't really stop. I tried it with a multitude of flavors and then it hit me -- a part of my culinary journey (at some point) would revolve around creating 101 different types of hummus flavors. A little odd? Yes... I completely hijacked the 1001 Nights concept for my own benefit (those that know me know that after 8 years of studying the texts, I kind of involuntarily inject the tales into nearly everything). While I'm about 90 recipes short at this point, I'm still on my way, and you'll find a bunch of recipes from the Pimp my Hummus series already here in the salads and sides section. These two additions were developed based on the availability of ingredients -- particularly the sundried tomato element. You see, Ive made amazing roasted tomato hummus before, but hadn't actually considered that sundried tomato hummus would be SO unalike. The tastes are entirely different, as is the color and texture, and in the end, this counts as an entirely different recipe. For good measure in terms of colors, I'm also giving you avocado hummus in all its green glory. Perfectly analagous next to each other (according to science!), these two pair beautifully at breakfast, as a side at the dinner table, or in a sandwich instead of your usual spread. Add some color (and oestrogen) to your life and give them a shot! 

 

 

Ingredients: 

 

Avocado Hummus:

  • 1 can hummus, drained & rinsed

  • 1/4 cup tahini

  • Juice of 1 lemon

  • 3 cloves garlic

  • 2 tablespoons yogurt

  • 2 tablespoons olive oil (or more)

  • 3 garlic cloves

  • 1 large ripe avocado, peeled & stoned

  • salt & black pepper

 

 

 

Sun-dried Tomato-Basil Hummus:

  • 1 can hummus, drained & rinsed

  • 1/3 cup sun dried tomatoes (6-8 pieces)

  • 2 tablespoons olive oil (or more)

  • Juice of 1 lemon

  • 1/4 cup tahini

  • 2 tablespoons yogurt

  • 2 garlic cloves

  • 1/2 teaspoon cumin

  • 1/2 smoked paprika

  • 10 basil leaves

  • Salt and pepper to taste

 

 

 

Method:

  • Throw all ingredients into a blender and pulse until puréed

  • Serve with a drizzle of olive oil

  • Store in air-tight containers in the fridge for up to a week.

 

*Note: If you're looking for something ultimately vegan, just leave out the yogurt.

 

 

 

 

 

 

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